Cakes and Traditional British Baking

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The English Baker’scone completely mad!

Sorry about the pun – couldn’t resist it!

Yes, this week’s Weekly Bake is all about the humble scone. Is it a bread or is it a cake? Well, it’s both. The classic scone actually has exactly the same ingredients as the plain American muffin so you could quite legitimately call it a cake. However, there’s a slight variation in the quantities (less sugar, more flour basically) and a completely different method for combining the ingredients. The result is, it comes out more like a bread – a slightly crisp crust, soft and light interior. Best eaten warmed, with a huge heap of clotted cream and strawberry jam, or simply lashings of melting butter. In Devon, they eat them with clotted cream and Golden Syrup – known as Thunder and Lightning!

Classic Scones, clotted cream and strawberry jam

So, first on the scone menu are The English Baker’s Classic Scones – these are made with cream, so they’re a little richer than normal.

Wholemeal Scones with Tangy Homemade Lemon Curd & Clotted Cream

Second, there’s the “healthy” option of Wholemeal Fruit Scones – again with cream (of course) and still beautifully light, but this time made with wholemeal flour and a big cup of juicy sultanas.

And finally, for a true variation on the classic, Brown Sugar and Mascapone Scones – no cream, just Mascapone! (No picture, I’m afraid, but trust me – they are delicious!

How to order:
Please place your order by email theenglishbaker@gmail.com any time today Wednesday, 14th November ready for collection by appointment from The English Baker in Merode on Friday, 16th November.